If you want your kids to learn their way around a kitchen before moving out on their own, breakfast is a great place to start. They need to know how to survive on a loaf of bread, a dozen eggs and a quart of milk. I mean, that gets you through half the week when you’re a starving college kid! Okay, maybe you need a few more essentials (like peanut butter and mac-n-cheese) but I’m not exaggerating much.
This brioche French toast feels like an indulgent weekend breakfast, but the truth is you can make it any day of the week. And it’s filling enough that you won’t be reaching for the snacks an hour after breakfast. ?
Start by cracking the eggs into a shallow bowl with a splash of milk. I like to use 3 eggs and about 1/4 cup of milk for 4 slices of French toast.
Whisk it with a fork until no yolk streaks remain. It should be frothy.
Now, it’s time to dunk! I buy the loaf of brioche bread that isn’t pre-sliced so I can cut them nice and thick. ? Don’t go too thick though, or it takes a lot longer to cook the bread all the way through. An inch is perfect.
Lay the bread in the egg mixture and press down gently so the entire surface is covered with egg. Now gently flip the bread over and repeat on the other side. Place it into a hot skillet and cook for about 4-5 minutes on each side. If you’re using regular sandwich bread, it will cook a little faster.
Get your skillet nice and hot over medium-high heat. When it’s ready, spray with non-stick cooking spray or pour a little olive oil to coat the pan. Turn down to medium heat and place your bread in the pan. If it seems like it’s cooking too quickly, turn your heat down to medium-low. You don’t want the outside to cook so fast that the inside still has raw egg. ?
My kids like their French toast dusted with a little bit of cinnamon. I prefer a hefty dose of butter and a little maple syrup. Sweet summer berries and powdered sugar are always a great addition as well.
There you have it! Now you can survive on more than peanut butter sandwiches and Ramen. ?
Brioche French ToastCourse: BreakfastDifficulty: Easy
Medium Eggs 3
Milk 1/4 cup
Brioche bread, 4 slices
Butter and syrup, optional
- Heat skillet on medium high until hot.
- While skillet is heating up, crack 3 eggs into a shallow bowl.
- Add 1/4 cup milk and whisk until pale and frothy.
- Cut brioche bread into 1 inch thick slices. Dip first slice into egg mixture and gently submerge until covered. Gently flip the bread over and repeat. Don’t leave it in the egg mixture for too long or it will get soggy.
- Spray skillet with cooking spray or pour a little bit of olive oil in the pan. Lay bread in the pan and cook 4-5 minutes until fully brown. Flip and repeat.
- Finish all 4 bread slices. Spread softened butter on top and serve with maple syrup.
- I use whole milk, but any cows milk will work fine. I’ve never tried it with nut milk.